Our Favorite Game Day Chili & 4 Ingredient Mini Pumpkin Pies

I am not a football fan. It's not that I don't like the sport--I'm just not interested in it, as much as I have tried to be all my life. My dad was a huge 49er fan, had season tickets, and if he wasn't tailgating and going to the game, then he was home watching it. I of course, married someone very similar to my dad in that way who also loves the 49ers with a passion. So, on Sundays we watch football.

Usually I'll hang out at home while he watches the games and get things done around the house, and as often as we can, we have some of our great friends over to watch the game with us. What I look forward to most about Game Day is that I get to cook for people we love and enjoy some good company.

Last Sunday I made our favorite game day chili recipe that we used for chili dogs, chili nachos and just plain good ol' chili. It is quick to throw together in the morning, and cooks in just 4 hours in the slow cooker. The great thing about using the slow cooker for games is that everything stays warm if people want seconds!

 Fiesta Chili Recipe

| recipe source |

1 1/2 pounds ground beef
1 can black beans, drained & rinsed
1 can pinto beans, drained & rinsed
1 can yellow corn, drained
1 can Rotel Mexican Festival tomatoes
1 can Diced Fire Roasted tomatoes
1 packet dry Ranch dressing
1 packet dry Taco seasoning
1 onion chopped
1 or 2 green peppers, chopped

Brown ground beef in a pan on the stove, and drain if needed. Add all ingredients to crock pot along with 1 can of water. Cover and cook on high for 4-5 hours, or low for 6-8 hours.

Serve with sour cream, shredded cheddar, jalapenoes, and corn chips if desired, or on hot dogs for Chili Dogs or Nachos for Chili Cheese Nachos.

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I always have to have a dessert for my guests, even if it just includes a few ingredients. I thought that since Sunday marked the first day of Fall it would be acceptable to prepare some miniature pumpkin pies!

Four Ingredient Mini Pumpkin Pies

Makes two dozen. 

1 can pumpkin pie filling

1 5oz can evaporated milk

2 eggs

2 packages prepared pie crust (the kind in the rolls, not the shells)

Preheat your oven according to package directions. Lightly flour a cutting board and unroll one pie crust and start cutting out your mini pie crusts. I was able to get 4 out of each crust, and then re-rolled the crust to get two more out of it to total 6. 

Press each mini pie crust into the cups of a standard muffin tin. (Do not grease the muffin tin)

Mix together the eggs, pie filling and evaporated milk. Spoon about 1/4 cup filling into each prepared crust. Bake according to package directions or until a toothpick inserted into the center of one of the middle pies comes out clean.

Let cool on a cooling rack for 10 minutes or more before removing them from the muffin tin. They should come out easily, but you can use a butter knife to loosen them if they get a little stuck. Serve with whipped cream! 

What are your favorite game day or tailgate recipes?! Do share!!